Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli
Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my whole life. They’re fine and they look wonderful.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli A great recipe for a quick and easy lunch, with the added benefit you can make in advance and keep in the fridge. I used pancetta, leek and broccoli as that's what I had in the fridge, but you can use whatever you have available. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Spray the muffin tins with cooking spray.

To get started with this recipe, we must first prepare a few components. You can cook oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Take 4 eggs
  2. Get 70 g Pancetta - approx
  3. Make ready Broccoli - approx 1/3 spear
  4. Make ready 1 leek
  5. Make ready 1 garlic clove
  6. Make ready 2 handfuls cheese
  7. Make ready 3 tbsp milk
  8. Make ready Salt and pepper
  9. Make ready Olive oil
  10. Get Butter - for the muffin tray
  11. Get Utensils
  12. Prepare Muffin tray
  13. Get Whisk (or fork)

In a medium bowl, add eggs and milk. In a large bowl, beat eggs, milk, and sour cream together. Add in remaining ingredients and pour into baking dish. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Instructions to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Preheat the oven. Chop up the leek and broccoli into small pieces.
  2. Add 1 tbsp olive oil to the pan, followed by the pancetta, leek and broccoli. Heat on a low heat for 5-10 mins, until the pancetta is cooked and the veg softened. Do not allow it to brown. Once nearly cooked, add in a crushed clove of garlic and stir in. Once done, set aside.
  3. Meanwhile, lightly butter the muffin to pan to make removing them easier later on.
  4. Add 4 eggs to a bowl, preferably one with a pouring spout if you have one. Whisk for 30 seconds. Add a handful of cheese and the milk and whisk to mix.
  5. Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir.
  6. Pour the mixture into the muffin trays.
  7. Top with more cheese.
  8. Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden.
  9. Leave to cool for 5 mins (this makes them easier to remove) and serve.

Add in remaining ingredients and pour into baking dish. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. The eggs and vegetables will release some liquid when thawed, so be sure to place the slices on paper towels in the refrigerator (or on a plate) to absorb this excess. Add all other ingredients to eggs and blend.

So that’s going to wrap it up for this special food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!